Salad and a little burger.

For the salad I have arugula, oak leaf, speckled lettuce and red dandelions from the yard.

I added some nasturtium flowers to the salad. Also made a red wine vinegar baby potato salad.

Turnip greens

I decided to plant some turnips between the tomato plants this year. They sprouted and grew fast!

They look like this.

After picking/washing the greens I discovered that my family fed me the last of the bacon the morning before. So I used some Italian sandwich meats. What the hell? I'm sure ham would work fine or just saute it in some oil.

I then discovered I only had red onions. 

After frying the meat, remove it and add the onion to pan. Add the greens, cover and cook ten or fifteen min. Then add 1/2 tsp sugar, lemon juice. One tsp salt.

serve with the cooked meat, rice and a hard boiled egg.

It may not look like much but it was tasty!

Stir fried rice cake and vegetables

This is one of my favorite discoveries I have made in the last 2 years. Korean rice cakes! They are cheap ($1.50) freeze well and are like a gnocchi when cooked. They are supper versatile, and can be added to soups, stir fries, just fried on their own and dressed with a little soy sauce is yummy.

On the left is the beef marinade. On the right is green onion, garlic(crushed) covered in mirin. If you do not know Mirin is a sweet cooking rice wine.

Beef Marinade

4 Tbsp dark soy sauce

1 Tbsp sugar

1/2 tsp white pepper

1 Tbsp sesame oil

I used skirt steak that I froze for an hour then sliced thin. 

These rice cakes are HARD! So they need to be blanched for two min. then rinsed well and then coat with sesame oil to keep them from sticking.

Heat the pan over medium heat and add beef. When it is almost done add onion and rest of ingredients.

Add carrot, shitake mushrooms, cucumber(remove seeds) and rice cakes.

Cook until the sauce thickens and becomes sticky. Stir from time to time to get every thing coated.

Transfer to a dish and serve immediately! 

Serve with some pickled daikon, pickled mushrooms or kimchi 

Pickled Shitake mushrooms

Rehydrate in HOT water for half an hour. Clean veins of any grit, remove tough stem and cut into smaller pieces. Reserve 2 cups of steeping liquid.

Combine 2 cups of reserved steeping liquid and,

1 cup sugar

1 cup light soy sauce

1 cup sherry vinegar

Two 3 inch knobs of fresh ginger peeled

Bring to a  simmer gently over medium heat. Just lazy bubbles not a hard boil. Stirring occasionally for 30 min. 

Let cool then put in container pour enough liquid to cover. Refrigerate and they are good for one month.

They make a nice sweet pickle that counter balances spicy things.

Tofu banana/strawberry pudding

I am starting with the desert as it needs to be refrigerated for an hour or more to firm up while the rest of the meal is cooked. This will be a three part posting of our Wednesday dinner.

Extra soft tofu, the entire package.

Fruit in blender with

1 Tsp vanilla 

1 Tbsp lemon

Honey or agave nectar or spelnda to taste(about 3 Tbsp)

1/2  tsp salt

Blend until combined. Pour into what ever you like.

Add a bit of whipped cream if you like!

Wonderful Korean market on El Camino 

$4.99 per pound marinated pork. SPICY!

In a pan or on a grill.

Brown it up.

OK so this is where it can become a low carb dinner. 

1/2 Cup rice, spicy pork/green onions. Cucumbers and spicy daikon.

Add some lettuce leaves to make wraps.

Arugula Pesto pizza

Arugula pesto, goat cheese, red onion.